Description
These Chocolate Crinkle Cookies are rich, fudgy, and perfectly soft with a distinctive crackled powdered sugar coating. Easy to make and ideal for chocolate lovers, they combine Dutch-processed cocoa with a blend of sugars and oil for a moist, tender texture. Perfect for holiday baking or anytime you crave a decadent treat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- ⅔ cup powdered sugar (for rolling)
Wet Ingredients
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and kosher salt. Set aside.
- Combine Cocoa and Sugars: In a medium mixing bowl, whisk together the Dutch-processed cocoa powder, granulated sugar, and brown sugar. Stir in the vegetable or canola oil until fully combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the cocoa and sugar mixture, mixing well after each addition. Stir in the vanilla extract to enhance flavor.
- Combine Mixtures: Gradually fold the flour mixture into the chocolate mixture, stirring until just combined. Do not overmix to maintain a tender cookie texture.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for 30 to 45 minutes. This helps the dough firm up and makes it easier to handle.
- Shape the Cookies: Using a cookie scoop or spoon, portion out 1 1/4-inch balls of dough. Roll each ball generously in powdered sugar to create the signature crinkle effect.
- Arrange and Bake: Place the sugared dough balls on the prepared baking sheet, spacing them about 2 to 2 ½ inches apart to allow for spreading. Bake in the preheated oven for 10 to 11 minutes.
- Cool: Remove from the oven and let the cookies rest on the baking sheet for 2 minutes before transferring them carefully to wire cooling racks to cool completely.
Notes
- Cover and refrigerate the dough between batches to keep it firm and easier to roll.
- Do not overcrowd the baking sheets; leave enough space between dough balls to prevent sticking and achieve proper spreading.
- Roll the dough balls generously in powdered sugar to ensure beautiful, pronounced crinkles as the cookies bake.
- Avoid over-baking; the cookies are best when soft and fudgy with just 10-11 minutes in the oven.
- Handle the cookies carefully after baking and allow them to cool slightly to avoid breaking.
- Do a test bake with one or two cookies first to find the perfect baking time and prevent excessive spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 15g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
